More than 1,000 bottles give Georgetown the biggest selection in northeast Pennsylvania; six rapidly rotating taps (and growler fills!) make it a no- brainer stop. DRINK: The selection’s organized by style; make a mixed sixer of summery, regional wits and weizens for your next tasting. EAT: Build your dream sandwich from a roster of breads, meats, cheeses and toppings; eat it in-store with a pint, or take it to go with your bottles. TIP: Watch for special sampling events where tasters walk away with free glassware.

Come for the 600 craft bottles that line the shelves, and stay for the classic sandwiches served up by several decades of Hollingsheads. DRINK: Twenty-two taps lean Cali; try a limited-release local, or tick Russian River’s storied Pliny the Elder. EAT: Get a Beef & Blue: house-roasted beef, blue cheese, mayo and lettuce on sourdough. Make it a double-double, and order a side of deviled eggs. TIP: Hollingshead’s is closed on weekends; go for a long Friday lunch or to stock up before descending on Disneyland nearby.

A regular stop for brewers visiting Ft. Collins, this butcher/deli/caterer currently ranks as the No. 6 beer eatery in the nation on Ratebeer.com. DRINK: Get a pint of anything in a firkin: The bar gets rare, mouthwatering casks from Odell and Breckenridge. EAT: Eat the item that put this place on the foodie map: The Colorado Buffalo Reuben, a stack of corned buffalo meat, Thousand Island dressing, sauerkraut and Swiss on rye. Choice City practically invented the beer dinner. TIP: Attend any of the three-course, three-beer Sunday meals, or wait until your fave beer maker hosts a brewer’s dinner.

Beer drinkers from the Wicker Park ’hood and the city at large descend on this eclectic-mod hangout for an obscene amount of creative sandwiches, how’d-they-get-that beers, plus live music almost nightly. DRINK: Order a Chicago-brewed Finch’s Threadless IPA on draft, or a hyper-rare bottle like Three Floyd’s Boo Goop barleywine. EAT: The more than 100 pre-designed sandwiches range from classic to bizarre; meet halfway with the Munchy, an American-and-Cheddar grilled cheese with mayo, pickles and house-made potato chips between challah. TIP: Jerry’s events calendar rivals most bars’: Go for special pours from local distillers and tap takeovers starring barrel-aged brews from near and far.

Well-stocked beer fridges and sandwiches with nautical names keep a cool crowd coming back to this SoCal spot. DRINK: More than 350 bottles include a slew of locals; pick up singles from Ballast Point, Coronado and Manzanita. EAT: Nosh on a Schooner—house-made tuna salad topped with Cheddar, avocado and sprouts—on your choice of bread. TIP: The kitchen saves its meat scraps for dogs; bring your pooch along for a deli-style snack.